Patate Prezzemolate (Italian Potato Salad)
Description
This Italian potato salad tosses tender chunks of potato in a homemade garlic and parsley dressing for a delicious no-mayo potato salad full of fresh flavors.
Ingredients
•
25 ounces Yukon Gold potatoes
•
1 tablespoon rock salt
•
4 tablespoons extra-virgin olive oil, divided
•
1 tablespoon white wine vinegar
•
2 cloves garlic, peeled and slightly crushed
•
2 green onions (white part only), chopped
•
1/2 cup very finely chopped flat-leaf parsley
•
salt and freshly ground black pepper to taste
•
1 teaspoon red pepper flakes
Directions
1
Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
2
While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
3
Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
4
Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.